Carrot Cupcake Recipe Vegan: Easy & Delicious Treats

Looking for a delightful treat that’s both wholesome and completely plant-based? This vegan carrot cupcake recipe is sure to become your new favorite dessert!

Moist, fluffy, and packed with the natural sweetness of fresh carrots and warm spices, these cupcakes are perfect for any occasion. Whether you’re vegan, dairy-free, or simply looking to try a healthier alternative, these cupcakes deliver on flavor without compromising on texture.

Plus, they’re easy to make and use simple ingredients that you probably already have in your pantry.

Enjoy the subtle crunch of walnuts, the aromatic hint of cinnamon, and the creamy vegan frosting that tops each cupcake. These cupcakes not only taste amazing but also bring a smile to everyone’s face with their bright orange color and comforting flavors.

Let’s dive right into this easy-to-follow vegan carrot cupcake recipe that will impress your friends, family, and even the pickiest eaters!

Why You’ll Love This Recipe

This vegan carrot cupcake recipe is a celebration of natural flavors and textures. It’s:

• Moist and fluffy: Thanks to the grated carrots and plant-based milk, the cupcakes stay tender and soft.
• Healthy-ish indulgence: Packed with fiber from carrots and walnuts, plus no refined sugars if you use coconut sugar or maple syrup.
• Allergy-friendly: No eggs, dairy, or refined ingredients, making it perfect for those with dietary restrictions.
• Simple and straightforward: Uses everyday ingredients and doesn’t require any complicated techniques.
• Perfect for any occasion: From birthdays to afternoon tea or even a quick snack, these cupcakes fit right in.

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat pastry flour for a healthier twist)
• 1 cup grated carrots (about 3 medium carrots)
• ½ cup organic coconut sugar or brown sugar
• ½ cup unsweetened applesauce (acts as egg substitute)
• ½ cup almond milk or any plant-based milk
• ¼ cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup chopped walnuts (optional)

Equipment

• Mixing bowls (large and medium sized)
• Grater (for carrots)
• Measuring cups and spoons
• Whisk or electric mixer
• Muffin tin or cupcake pan
• Cupcake liners (optional but recommended)
• Cooling rack
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Grate the carrots finely and set aside.
3. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Combine wet ingredients: In another bowl, mix the coconut sugar, applesauce, plant-based milk, melted coconut oil, and vanilla extract until smooth.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep cupcakes light.
6. Fold in the grated carrots and walnuts (if using) with a spatula.
7. Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove from oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
10. Frost as desired once cooled. Try a vegan cream cheese frosting or simple powdered sugar glaze.

Tips & Variations

For extra moistness, add ¼ cup of unsweetened applesauce or mashed banana.

• Nut-free option: Omit walnuts or substitute with sunflower seeds for crunch.
• Spice it up: Add a pinch of ground ginger or cloves for more warmth.
• Sweetener swaps: Use maple syrup or agave nectar instead of coconut sugar, but reduce liquid slightly.
• Frosting ideas: Try vegan cream cheese frosting, coconut whipped cream, or a simple glaze made from powdered sugar and lemon juice.
• Make mini cupcakes: Use mini muffin tins to create bite-sized treats perfect for parties.

Nutrition Facts

Serving Suggestions

These vegan carrot cupcakes are delightful on their own or paired with a hot cup of tea or coffee. For a special occasion, serve with a scoop of vegan vanilla ice cream or alongside fresh fruit salad for a refreshing contrast.

They also make a wonderful addition to brunch tables or picnic baskets. If you want to elevate the presentation, garnish the frosted cupcakes with a sprinkle of chopped walnuts or a dusting of cinnamon.

For an extra treat, you could also serve them with a drizzle of homemade maple bourbon pickles syrup for a unique twist—check out our Maple Bourbon Pickles Recipe for inspiration!

Conclusion

Making vegan carrot cupcakes is easier than you might think, and the results are incredibly rewarding. This recipe combines wholesome ingredients with classic flavors to create cupcakes that are moist, flavorful, and completely plant-based.

Whether you’re baking for a special event or simply craving a sweet treat, these cupcakes will satisfy your desires without any guilt.

Remember, baking is all about experimenting and making recipes your own, so don’t hesitate to personalize this carrot cupcake recipe with your favorite nuts, spices, or frosting styles. For more delicious and creative recipes, explore our collection including the comforting Harvest Hash Recipe, the flavorful Lemon Ricotta Pasta With Arugula Recipe, and the savory Instant Pot Rabbit Recipe.

Happy baking and enjoy every bite of these delightful vegan carrot cupcakes!

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